Roasted Onion Salad With Arugula And Walnut Salsa

Name: Roasted Onion Salad With Arugula And Walnut Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 4 medium red onions; 1 1/2 tablespoons olive oil; 1 cup arugula (Not to be a snob, but if you can find arugula at your farmers market, I promise that it will be ten times better than the boxed stuff. Prettier, too.); 1/2 cup flat-leaf parsley leaves; 2 ounces soft goat cheese, broken into 1/2- to 1-inch chunks; Flaky salt and freshly cracked black pepper; For the walnut salsa:; 2/3 cup walnuts, coarsely chopped (make sure they're not bitter or rancid, okay?); 1 fresh red chile (e.g. Thai bird's eye), seeded and finely chopped; 1 clove garlic, minced; 3 tablespoons red wine vinegar; 1 tablespoon olive oil; salt

Servings: persons

For the salad:
4 medium red onions
1 1/2 tablespoons olive oil
1 cup arugula (Not to be a snob, but if you can find arugula at your farmers market, I promise that it will be ten times better than the boxed stuff. Prettier, too.)
1/2 cup flat-leaf parsley leaves
2 ounces soft goat cheese, broken into 1/2- to 1-inch chunks
Flaky salt and freshly cracked black pepper
For the walnut salsa:
2/3 cup walnuts, coarsely chopped (make sure they're not bitter or rancid, okay?)
1 fresh red chile (e.g. Thai bird's eye), seeded and finely chopped
1 clove garlic, minced
3 tablespoons red wine vinegar
1 tablespoon olive oil
salt

1
Preheat the oven to 425u00b0 F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. (You can skip the parchment, but you'll spend more time cleaning.) Drizzle the slices with olive oil and smoosh the oil around with your (clean) hands to coat evenly. (You can also use a pastry brush; I don't own one.) Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. (If you want more color out of them, stick them under the broiler for a minute or two.) Set them aside to cool just a bit.
2
While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.
3
To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the salad:, 4 medium red onions, 1 1/2 tablespoons olive oil, 1 cup arugula (Not to be a snob, but if you can find arugula at your farmers market, I promise that it will be ten times better than the boxed stuff. Prettier, too.), and more.

Yes, Roasted Onion Salad With Arugula And Walnut Salsa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!